Yu Hsiang Eggplant (Aubergine) Recipe π
Overview:
This delightful Yu Hsiang Eggplant dish is a harmonious blend of sweet, sour, and spicy flavors, making it a tantalizing addition to any meal. While traditionally prepared with meat, this recipe offers a vegetarian-friendly option without compromising on taste. The succulent eggplant, with its robust texture, ensures a satisfying dining experience, especially when paired with a generous serving of fluffy steamed rice.
- Cuisine: Chinese
- Course: Main Course
- Cook Time: 40 minutes
- Prep Time: 20 minutes
- Total Time: 1 hour
- Serving: Multiple
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | Chinese eggplants |
| 1/2 | Japanese eggplant |
| 3 | Garlic cloves |
| 2-3 | Scallions |
| 2 | Lean ground turkey (optional) |
| 1 | Chili bean paste |
| 1 | Soy sauce |
| 1 | Sugar |
| 1/2 – 1 | Vinegar |
| 1/2 | Salt |
| 1 | Cornstarch paste |
Instructions:
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Prepare the Eggplant:
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Steam the Eggplant:
- Steam the eggplant until tender, which usually takes around 15-20 minutes. Ensure you can easily pierce them with a fork or chopstick. Drain excess liquid if necessary.
-
Prepare Aromatics:
- Mince 3 cloves of garlic and finely chop 2-3 stalks of scallions. Set aside 1 tablespoon of chopped scallions for garnishing.
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Cook the Meat (Optional):
- Heat 1 teaspoon of cooking oil in a pan over medium heat (high for electric stoves). If using ground meat, add it to the pan and break it up using a spatula until it’s no longer pink.
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Add Aromatics:
- Once the meat is cooked, add the minced garlic and chopped scallions. Stir well to combine.
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Seasoning:
- Add chili bean paste, sugar, vinegar, salt, and soy sauce to the pan. Stir and let it cook for 1-2 minutes. If the mixture appears dry, add ΒΌ cup of water.
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Adjust Seasoning:
- Taste the mixture and adjust the seasoning according to your preference. Add more salt, chili bean paste, or sugar if needed.
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Thicken the Sauce:
- Stir in the cornstarch paste and cook until the sauce thickens, usually for a minute or two.
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Final Touches:
- Transfer the cooked eggplant to a shallow bowl and drizzle with sesame oil. Garnish with the reserved chopped scallions.
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Serving:
- Serve the Yu Hsiang Eggplant hot, accompanied by plenty of steamed white rice.
Nutritional Information (per serving):
- Calories: 197.7
- Fat Content: 4.2g
- Saturated Fat Content: 0.6g
- Cholesterol Content: 0mg
- Sodium Content: 513.9mg
- Carbohydrate Content: 40.5g
- Fiber Content: 21.1g
- Sugar Content: 16.1g
- Protein Content: 6.8g
Tips and Variations:
- For a vegetarian version, omit the ground meat and increase the quantity of eggplant or add tofu for extra protein.
- Adjust the level of spiciness by adding more or less chili bean paste.
- Experiment with different types of vinegar for varied flavor profiles.
- Garnish with toasted sesame seeds for added texture and flavor.
- Serve alongside other Chinese-inspired dishes for a complete meal experience.
Enjoy the tantalizing flavors of this Yu Hsiang Eggplant dish, where every bite is a symphony of tastes and textures!
